In the past I have bought bottles of the sauce, I use it quite often in cooking. Two issues though – the thickeners used and the cost. In my quest to make more items from scratch I decided to try my hand at it and was quite happy with the results. It isn’t “authentic” in that it doesn’t have tamarind added but that is a hard item to source for many people (although here in Washington it is easy to find due to so many Asian stores). Be forewarned though – the vinegar smell is strong when cooking the sauce, so have the windows open. It is worth it though, you won’t want to go back to paying $4 to 5 a bottle!
Vegan Worcestershire Sauce
- 2 cups apple cider vinegar
- ½ cup lower sodium soy sauce
- ¼ cup brown sugar, packed
- 1 tsp ground dry ginger
- 1 tsp ground yellow mustard
- 1 tsp onion powder (not onion salt!)
- ½ tsp garlic, minced (1 clove)
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
Add everything to a medium saucepan, bring to a boil over medium-high. Turn down to maintain a simmer, let cook for about 20 minutes till reduced by about half. Let cool, strain through a fine mesh strainer. Pour into a small jar.
Makes about 1 cup. Store tightly sealed in the refrigerator for up to 3 months.